Italian

Crockpot ravioli with vegetable marinara sauce is for Dinner.

Crockpot ravioli with vegetable marinara sauce takes 30 minutes to prepare.

Crockpot ravioli with vegetable marinara sauce takes 120 minutes to cook.

Crockpot ravioli with vegetable marinara sauce makes 5 servings.

The ingredients for Crockpot ravioli with vegetable marinara sauce are:

1 package Citterio Cubetti Pancetta
1/2 large onion
3 cloves garlic
1 large portabello mushroom (or other)
1 cup red bell pepper, diced
1 cup cherry tomatoes
1 jar Muir Glen Organic Cabernet Marinara (or other)
1/4 cup parsley, chopped
1 tsp oregano
salt and pepper to taste
1 cup water

Here is how you make Crockpot ravioli with vegetable marinara sauce:

Saute pancetta, add chopped onion, peppers, mushrooms and minced garlic. Add cherry tomatoes, whole, and let cook until popped or crushed easily, about 20 minutes. Add parsley, oregano, salt and pepper to taste and 1 cup water. Pour half of the sauce into the bottom of crockpot. Place uncooked ravioli over the sauce and layer with remaining sauce. Cook for two hours or to adjusted cooking time for your crockpot. Serve with grated parmesean cheese over the top and a nice salad. Of course a nice loaf of sourdough is a wonderful indulgance. I'm just sayin'. My family ate the bread but I skipped it.Number of Servings: 5Recipe submitted by SparkPeople user GRATEFUL4TODAY.

The nutritional information for Crockpot ravioli with vegetable marinara sauce is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 352.1

• Total Fat: 14.3 g
• Cholesterol: 16.0 mg
• Sodium: 694.8 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 3.8 g
• Protein: 11.5 g

Crockpot ravioli with vegetable marinara sauce is Italian cuisine.